%L eprints572
%D 2021
%R https://dx.doi.org/10.51145/jlsb.2021.12
%J Journal of Life Science and Biomedicine
%V 11
%I Scienceline Publications, Ltd
%P 94-106
%T Biological, chemical and physical hazards control plans to ensure employees health during dried mango production
%X ntroduction. Food safety is an important quality approach that ensures the safety of both
food products and the health of consumers and employees. Aim. This study aimed to develop
a control plan through the analysis of critical points of the manufacturing process in the
dried mango production units in Burkina Faso. Methods. Investigations were carried out
within the manufacturing units located in two regions of Hauts Basins and Cascades with
four cities: Bobo-Dioulasso, Banfora, Orodara and Toussiana. The use of 5M method made it
possible to classify the various factors likely to contribute to the depreciation of mango
quality. Results. The results showed that the majority of the manufacturing units are
artisanal type and do not comply in terms of installation and sanitation. The equipments are
rudimentary. The staff have not been trained in good manufacturing and hygiene practices.
This derives from the practical solutions for the control, prevention and monitoring of 15
critical control points (CCP) identified during the production of dried mangoes. The CCP
control plan including four control points has been established. Indeed, the implementation
of the method requires the strict procedure monitoring. Conclusion. This study provided
information on the risks associated with the production of dried mangoes in Burkina Faso. It
will allow to produce quality dried mangoes and to preserve the health of employees and
consumer’s by reducing Biological, chemical and physical hazards.
%A Alain Gustave YAGUIBOU
%A Bakary TARNAGDA
%A Souleymane ZIO
%A Fulbert NIKIEMA
%A François TAPSOBA
%A Jean Pau B. KARAMA
%A Aly SAVADOGO
%K Food safety,
Staff health,
Hazard Analysis and
Critical Control Points,
Dried mango,
Quality,
Burkina Faso
%N 06